Ricardo is thinking big this summer

Ricardo demonstrates how to make his Eggplant Moussaka from Ricardo magazine Summer 2015. He also shares recipes for Chocolate and Blueberry Pudding Cake and Lemon-Lime Frozen Parfait.

PHOTO: Ricardo Media

Laura Brehaut/Postmedia NewsOriginally published on June 26, 2015; National Post

Ricardo is thinking big this summer. The best of the season’s produce is front and centre in a series of “larger-than-life” dishes in the summer edition of his eponymous magazine. Eggplant is the star of the moussaka recipe that Ricardo demonstrates in the video (recipe follows). It’s halved, browned and baked, topped with what would typically be filling – ground lamb, onion, garlic, tomato and spices – and garnished with yogurt-mint sauce and cheesy bread crumbs.